Burgers, hot dogs, potato salad, cole slaw and fresh fruit salads are Memorial Day classics. I look forward to those favorites but to keep them interesting, it's good to add something new and a little unexpected.
When I was growing up, asparagus was one of the fancy vegetables. Carrots, corn and broccoli were the everyday vegetables. Asparagus was saved for special occasions. These days asparagus is affordable, easy-to-prepare and versatile.
Right now asparagus is plentiful in farmers markets. Nutritious, delicious and loaded with healthy minerals, asparagus can be enjoyed raw or cooked, as a salad or a side dish to add zest to a backyard barbecue or afternoon lunch.
Raw Asparagus Salad
Look for small to medium sized stalks that are firm and without blemish or shrivel-marks.
Serves 4
Ingredients:
1/2 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste
Directions:
Slice in half the long way the larger stalks just before serving. Just before serving, toss the asparagus with the seasoned olive oil.
Grilled Asparagus
Use any size asparagus you like.
Serves 4
Ingredients:
1 pound asparagus, washed, white ends trimmed plus an additional 2" cut off and discarded
1 tablespoon olive oil
Sea salt and pepper to taste
Directions:
Heat the grill on a medium flame. Toss the asparagus in the seasoned olive oil and place on the grill. Tongs will help turn the asparagus on the grill. Be careful to brown but not burn the tender stalks. Serve warm.
Variations:
Grill with carrots (sliced or whole baby carrots) and serve as a vegetable course or as a side dish.
To add heat, dust with a pinch of cayenne or an additional 1/4 teaspoon freshly ground black pepper.
David Latt is an Emmy-award winning television producer who turns to cooking to alleviate stress. He shares his experiences with food and his favorite recipes on his blog Men Who Like To Cook.